Grill, Deli, Pizza - information is available in all areas.
Short-order items such as burgers should be prepared back-of-house for students allergic to milk, wheat, soy, or other allergens commonly found at the grill. The chefs and cooks are happy to oblige.
All areas. The only items not labeled are single-ingredient items such as fruits and vegetables.
Although ingredient information is easily available from the online menu, the Bite app, and signage throughout dining, it is important for students to consider the self-serve environment, and request a portion of the allergen-free food from back-up if it is served in proximity to allergens of concern to them.
Grill items are specially prepared for students back-of-house on request, and can be pre-arranged to minimize wait time. Students assemble their own sandwiches using the breads, meats, and condiments cut fresh daily and provided for them in the "My Zone" restricted-access kitchen.
The My Zone special diet kitchen is access-protected for the use of food allergic students. Self-serve areas such as the salad bar are organized so that allergen-free foods like salad greens are served separately. Students are encouraged to request items from a self-serve environment from back-up.
The My Zone diet kitchen is restricted to food allergic students who are given swipe access. It provides hot meals free of the "top 8" allergens except that fish is allowed. Shelf-stable and refrigerated items free from gluten, peanuts, and tree nuts are also provided in this area, sandwich meats sliced fresh daily, gluten-free breads and desserts. Students may also store their own items in individual cubbies in the My Zone - both shelf-stable and refrigerated. These items must be free of gluten, peanuts and treenuts as well. If you are touring the campus, please make arrangements with Chef Anthony to tour the My Zone area while visiting dining.
Food allergy 101, symptoms of food allergy reaction, emergency procedures, avoiding cross-contact in food storage, preparation, and service, importance of following recipes, proper signage, communication, etc.
Each of our cooks and chefs has received careful training on food allergies and prevention of cross contact. They are also trained in the Customer Experience, and understand that it is important for food allergic students to be safe, and to also feel welcomed and included in the college dining experience. The more the culinary team interacts with food allergic students, the better the student experience.
Students should work with their resident advisor, and can also request dining support if catering is involved.
Resident advisor training is in the works.
It is the mission of the Office of Accommodations and Accessibility to provide individualized support to students with disabilities to ensure access to a complete education, to promote full independence in the academic environment and the greater society, and to increase awareness and sensitivity of the campus and community of the need of individuals with disabilities. https://www.marist.edu/accommodations-accessibility/
First responders carry epinephrine. Hospital is right across the street.